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Hot Crab Salsa Dip

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By Rick Rodgers

Posted July 23rd, 2007

This article is reprinted with permission from Dip It! Great Party Food to Spread, Spoon, and Scoop, by Rick Rodgers, (2002, William Morrow Cookbooks)

Dip It! Great Party Food to Spread, Spoon, and Scoop

Servings:	32
Author Notes:	Because I get so many requests when I serve this dip, I have gotten in the habit of printing out the recipe before the party. Be sure to use a very thick salsa. If it seems watery, drain in a wire sieve before using. Shrimp salsa dip sounds like a good idea too, but unfortunately, shrimp can easily turn tough if heated for too long -- stick to the crab version.
Ingredients:	8 ounces cream cheese, at room temperature 1 cup mayonnaise 1 cup chunky tomato salsa 1 teaspoon Worcestershire sauce 1 pound fresh crab meat, picked over to remove cartilage and flaked hot red pepper sauce to taste 1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread What to Dip: potato chips tortilla chips flatbread strips broccoli florettes celery sticks cherry tomatoes
Instructions:	Makes About 4 Cups 1. Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 1-quart round baking dish. 2. With a rubber spatula, mash the cream cheese, mayonnaise, salsa and Worcestershire sauce in a medium bowl until combined. Stir in the crabmeat. Season with hot pepper sauce. Spread in a baking dish. (The dip can be prepared up to 8 hours head, covered tightly with plastic wrap, and refrigerated.) 3. Sprinkle the breadcrumbs over the dip. Bake until the dip is bubbling -- about 30 minutes or slightly longer if refrigerated. Serve hot.